Sindhi Aari – Carrot Pickle

We Sindhis love our papad, kachriyun (fryums) and khatairn (pickles). While in summer, we have our ambh jo murbo, teekhi ambriyun ji khatairn, mithi ambri ji khatairn or chhundo – all made with mangoes, spices and/or sugar, in winter we have water-based pickles using the choicest winter vegetables like lemons, ginger, fresh turmeric, carrots, turnips, onions and even, bhee (lotus stem). The water-based pickles use minimum or no oil and hence have a short shelf life.

Pickles are an excellent way of consuming fermented foods that are good for gut health. Their sweet or spicy taste that adds a kick to the everyday meals is a bonus.

Aari or carrot pickle uses the fresh red carrots and green garlic, both available in winter. Mustard and red chilli powder give it that spicy punch that leave you wanting more of it. The fiery water of the pickle poured on khichdi is a combination to die for. The making of aari takes 10 minutes at the most. The pickle has a shelf life of about a week to ten days, and hence is made in small quantities

Recipe of Sindhi Aari – Carrot Pickle

Ingredients

2 medium-sized red carrots

3- 4 fresh green garlic

1 1/2 tbsp mustard seeds

2 tsp chilli powder

1 tsp turmeric powder

Salt to taste

1 tbsp mustard oil (any oil will do)

Method

1. Prepare the carrots by peeling and washing them. Cut them into strips the length of a matchstick, but thicker.
2. Grind the mustard seeds into a coarse powder.
3. Wash and clean green garlic stalks. Chop finely the garlic heads as well as the green tails.
4. Now combine the carrot sticks, mustard powder, chilli powder, chopped garlic greens, turmeric powder and salt.
5. Add the mustard oil and rub the mixture together.
6. Fill the prepared mixture in a clean glass bottle. Add some water to the pickle covering the mixture.
7. Place the bottle in the sun for a couple of days. Shake the bottle from time to time.
8. You can help yourself to the pickle once it is ready after 3-4 days.

Jyoti Mulchandani

Ahmedabad